When choosing artichokes look for the ones that have tightly packed leaves, not leaves that are starting to open away from the center.
Serves: 8Hands-on: 40 minutesTotal: 1 hour 30 minutesDifficulty: Medium
- 4 whole artichokes
- 1 medium lemon, cut in half
- 1¼ cups panko breadcrumbs
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ¼ cup fresh mint
- ¼ cup chopped parsley
- ¼ cup olive oil
- 1 tsp. salt
- ¼ tsp. ground black pepper
- ½ cup dry white wine
- 1½ cups water
- 1 cup melted butter
- 2 medium lemons, cut into wedges
- Prepare the artichokes for stuffing by cutting the stems off the bottoms first. Rub the cut lemon on all the places of the artichokes that you will cut to prevent browning. Next, cut the top inch off of each artichoke with a serrated knife and rub the lemon on the cut. Discard the cut-off part. Snip the thorny tips off the remaining leaves with kitchen scissors and rub the cut surface with the lemon.
- Pull out the center leaves to expose the fuzzy choke in the center and then scoop out the choke with a melon baller. Squeeze lemon juice into the center of each artichoke.
- Mix the breadcrumbs, Parmesan cheese, garlic, mint, parsley, olive oil, salt, and pepper. Spoon the stuffing into the center of each artichoke.
- Pour the water and white wine into the bottom of a large pot. Place a steamer rack in the bottom of the pot and put the artichokes upright on the rack. Cover the pot with a tight-fitting lid and simmer for 50 minutes or until a leaf can be pulled easily from an artichoke.
- Cut the artichokes in quarters and serve warm with melted butter and lemon wedges.